A classic of the low-carb family of recipes.
1 bag frozen cauliflower (or 1 large head fresh)
1 TBSP garlic
~1/2 cup chicken broth
Prepare frozen cauliflower according to package directions, or if using fresh,: cut cauliflower into florets and steam for about 20 minutes, until tender. Drain well.
Add cauliflower and garlic to food processor. Pulse a few times, then pulse while adding the chicken broth. Add just enough broth that it holds together. BE CAREFUL or you’ll end up with cauliflower soup. Make sure the cauliflower is completely processed.
Salt and pepper to taste.
The key here is to spice it enough that it doesn’t taste like cauliflower. This recipe becomes exponentially better if you are willing to put some butter or soft cheese in place of some of the broth, but it is still delicious as it is.
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